Earlier this week, Mark Dym got the good news: His sensational Neapolitan pies, snatched from the blistering wood-burning ovens inside the open kitchen ofMarco's Coal-Fired Pizzeria
, 2129 Larimer Street, had just landed in a top ten pizza parlors in America list, sharing space with cult pizzerias like Pizzeria Bianco in Phoenix and Grimaldi's Coal Brick-Oven Pizzeria in New Jersey and Kesté Pizza e Vino, a New York newcomer.
"I'm beyond thrilled, especially considering the other pizzerias that are on the list," says Dym, who's just a few months away from erecting a second Marco's outpost at Vallagio at Inverness.
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The accolades, which appeared in American Way, the in-flight pub of American Airways, were bestowed by Jeremy White, who claims that he "visited thousands of pizzerias from coast to coast" in a ten-year span before compiling his "10 treasure troves of pizza bliss."
Read White's words of praise after the jump.
Owner Mark Dym took a chance when he opened Marco's. Just a few years ago, Denver's pizza scene wasn't robust, and there was little reason to believe the city's diners would understand or appreciate the Neapolitan style.
"Looking back, yes, I took a leap," says Dym, who hired [Roberto] Caporuscio to train his staff on pizza production. "But, to be truthful, it never really occurred to me that this wouldn't be successful."
Dym's intuition was correct: He has hit a home run. Denver has embraced Marco's, and with good reason: Despite being governed by simplicity, the flavor combinations here are truly spectacular.
What to order: Get the Abruzzo Pizza, which features buffalo mozzarella, Parmigiano Reggiano, Gran Cru, caciocavallo, fresh basil and extra-virgin olive oil. The Gran Cru, a pecorino cheese made from sheep's milk, adds an intense flavor to this pie. This may well be the best white pizza in the nation.
By the way, Marco's just launched delivery service, available all day, every day to those of you living or working downtown.